Espresso Chocolate Chip Cookies (Double Chocolate!)
These jumbo, bakery style Espresso Chocolate Chip Cookies are soft and loaded with white and dark chocolate chips, espresso powder and crunchy pecans. Warning – once you try one, you’re going to want a second one they are so good!
Try my Pecan Pie Cookies, Cowboy Cookies & Old Fashioned Peanut Butter Cookies next!
Best Coffee Chocolate Chip Cookies
When you are looking for a coffee cookies recipe, you want something that really says ‘coffee’ when you bite into it – am I right?
These espresso cookie have a robust coffee flavor, gooey chocolate, chocolate chips and pecans. We think they’re the best coffee cookie ever! We made them jumbo, bakery-style but you can certainly size them down to a smaller cookie.
Ingredients
- Semisweet chocolate chips – you could also substitute chocolate chunks for the chocolate chips that are added into the batter.
- Unsweetened baking chocolate
- Unsalted butter
- Instant coffee granules or instant espresso powder
- Vanilla extract
- All purpose flour
- Baking soda
- Salt
- Eggs – use large eggs at room temperature. Take them out of the refigerator 30 to 60 minutes before starting the recipe.
- Granulated sugar
- Brown sugar – I use light brown sugar in this recipe, or you can substitute dark brown sugar as well.
- Chopped pecans – you could also substitute walnuts in this recipe.
- White chocolate chips – we like to press a few white chocolate chips into the top of each cookie. It’s optional but looks nice and they’re so tasty!
Step by step instructions – how to make coffee cookies
You can find a full recipe card with ingredients and instructions at the bottom of the page. Below, I’ve included a few photos of how the recipe will look as you work through the step by step instructions.
STEP ONE – Preheat oven to 350*F. Line two large baking sheets with parchment paper.
STEP TWO – In medium saucepan over low heat, melt 2 and 2/3 cups dark chocolate chips, unsweetened chocolate and butter, stirring often. Set aside and cool for a few minutes.
STEP THREE – In a separate, small bowl, stir together vanilla extract and coffee powder just until dissolved. Set aside.
STEP FOUR – In a separate small mixing bowl, whisk together all purpose flour, baking soda and salt. Set aside.
STEP FIVE – In a large bowl using an electric mixer, or bowl from stand mixer, beat eggs, granulated sugar and brown sugar for seven minutes.
STEP SIX – Add coffee and vanilla mixture to the egg mixture, stirring just until combined.
STEP SEVEN – Next, stir in the chocolate mixture and mix well, then stir in flour mixture, just until combined.
STEP EIGHT – Stir in remaining (2 cups) chocolate chips and pecans,with a wooden spoon, being careful not to overmix. If desired, set aside 1/4 cup of pecan to press into tops of cookies before baking.
For jumbo-sized cookies (4 to 5-inch), drop 1/3 cup batter onto parchment lined baking sheet, 4 cookies to a sheet. Space evenly, since the cookies will spread.
If desired, press a few pecans and white chocolate chips into the tops of the cookies.
STEP NINE – Bake in 350°F preheated oven for 12 to 15 minutes. Cookies will still be soft in the middle and edges will be set.
STEP TEN – Cool on cookie sheet for five minutes, then transfer to wire rack to cool. (You will need a large spatula for this task)!
Storage
Store in an airtight container for 5 to 6 days.
Freeze in freezer safe container for up to 30 months. Thaw before enjoying.
Coffee Cookies
- Total Time: 27 minutes
Description
Ingredients
2 2/3 cups dark chocolate chips
8 ounces unsweetened chocolate, chopped
1 cup butter
2 Tablespoons vanilla
2/3 cup instant coffee granules or instant espresso powder
1 and 1/3 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 large eggs
2 cups granulated sugar
3/4 cup packed brown sugar
Add-ins
2 cups semisweet chocolate chips
3 cups chopped pecans or walnuts
OPTIONAL:
1/4 cup white chocolate chips to press into cookie tops before baking
Instructions
-
Preheat oven to 350*F. Line two large baking sheets with parchment paper.
-
In medium saucepan over low heat, melt 2 and 2/3 cups dark chocolate chips, unsweetened chocolate and butter, stirring often. Set aside and cool for a few minutes.
-
In a separate, small bowl, stir together vanilla extract and coffee powder just until dissolved. Set aside.
- In a separate small mixing bowl, whisk together all purpose flour, baking soda and salt. Set aside.
- In a large bowl using an electric mixer, or bowl from stand mixer, beat eggs, granulated sugar and brown sugar for seven minutes.
- Add the coffee & vanilla mixture to the egg mixture, stirring just until combined.
- Next, stir in the chocolate mixture and mix well, then stir in flour mixture, just until combined.
-
Stir in remaining (2 cups) chocolate chips and pecans,with a wooden spoon, being careful not to overmix. If desired, set aside 1/4 cup of pecan to press into tops of cookies before baking.
-
For jumbo-sized cookies (4 to 5-inch), drop 1/3 cup batter onto parchment lined baking sheet, 4 cookies to a sheet. Space evenly, since the cookies will spread.
-
If desired, press a few pecans and white chocolate chips into the tops of the cookies.
Bake in 350°F preheated oven for 12 to 15 minutes. Cookies will still be soft in the middle and edges will be set. - Cool on cookie sheet for five minutes, then transfer to wire rack to cool. (You will need a large spatula for this task)!
Notes
Storage: Store cookies in an airtight container at room temperature for five to six days.
Freezing: Place cooled cookies between sheets of parchment paper in an airtight container and freeze for up to 3 months. Thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
